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Food, Family, FunTue, 19 Feb 2019 15:31:44 +0000en-UShourly1Maple Whiskey Milkshake with Espressohttps://www.rachelcooks.com/2019/02/18/whiskey-milkshake/
https://www.rachelcooks.com/2019/02/18/whiskey-milkshake/#commentsMon, 18 Feb 2019 10:30:00 +0000https://www.rachelcooks.com/?p=26223If you’re ready to take your St. Patrick’s Day (or any other day) up a notch, you have to make these maple whiskey milkshakes! The flavors of whiskey, maple, vanilla, and espresso work together in a dreamy way to make this the perfect milkshake. Maple whiskey milkshake with espresso…aka the best milkshake ever. I originally […]

]]>If you’re ready to take your St. Patrick’s Day (or any other day) up a notch, you have to make these maple whiskey milkshakes! The flavors of whiskey, maple, vanilla, and espresso work together in a dreamy way to make this the perfect milkshake.

Maple whiskey milkshake with espresso…aka the best milkshake ever. I originally developed this recipe with St. Patrick’s Day in mind, because why should minty green shamrock shakes get all the love? The combo of creamy, smooth ice cream with the sweet, boozy whiskey is pretty irresistible.

And let me tell you, after the last three weeks we’ve had…I could use a boozy milkshake in my life. First…a week of frigid sub-zero temps where you pretty much couldn’t leave the house. Part way through that week, my daughter E somehow came down with a fever without even leaving the house. Fever was 103-105 and after three days, we took her in to her pediatrician. They called it viral (and it may have been), and sent her home. A few days later, the fever persisted so we brought her in again.

They sent her in for chest x-rays and we discovered she had pneumonia.

Then Michigan got an ice storm and our power went out. FOR FIVE DAYS. So we were at a hotel for five days. With a kid with a fever and pneumonia, so we couldn’t really leave and do anything. LOTS of family bonding time happening. I’m super thankful that we had the option available to stay in a hotel, and I realize things could be 100% worse, so we tried to have a good attitude about it.

Once we got back home, the fever clung on to my dear sweet daughter. She just couldn’t shake it, and we also discovered she was allergic to penicillins. Thankfully it wasn’t an anaphylactic reaction, but she knows all about those and how dangerous allergies can be from their food allergies, so she was just terrified.

We got her on her third antibiotic, and she’s finally been fever-free for a few days and on the mend. She was crushed to miss Valentine’s Day at school, but I went out of my way to spoil her a little bit (okay, maybe a lot) that day, and she got a visit from her grandma. I tucked her into bed that night, as I always do, and she looked at me and said, “This was the best Valentine’s Day ever, Mommy!” Mission accomplished.

I am so very ready to get back to some sort of routine…but I think maybe I should incorporate maple whiskey milkshakes into my routine? Ben dubbed these the “best milkshakes he’s ever had,” so I most certainly think they are worthy of being added to some sort of regular rotation. Maybe not every day…but I’m gonna have to say at least every St. Patrick’s Day.

I’ll take these any day over a minty green concoction. I have nothing against those, but this milkshake is definitely the classier, more grown-up St. Patrick’s Day milkshake, and not just for the obvious boozy reason.

The subtle flavors of the maple, vanilla, and espresso are there, but they are all back-up singers to the whiskey. You can taste them all if you’re really looking for them, but really it’s just the perfect joint effort to perfectly marry all the flavors into the most dreamy milkshake. I’m willing to bet that even if you don’t like whiskey, you’re gonna love this milkshake.

]]>https://www.rachelcooks.com/2019/02/18/whiskey-milkshake/feed/4whiskey-maple-vanilla-milkshake-web (6 of 8)whiskey-maple-vanilla-milkshake-web (2 of 8)whiskey-maple-vanilla-milkshake-web (7 of 8)whiskey-maple-vanilla-milkshake-web (4 of 8)whiskey-maple-vanilla-milkshake-web (5 of 8)Maple Whiskey MilkshakeMedaglia D'Oro Espresso Instant Coffee, 2 OzNatural Maple Flavor - 4 fl ozVitamix 5200 Blender, Professional-Grade, 64 oz. Container, BlackOne Pan Lemon Pasta with Sausage, Asparagus, and Dillhttps://www.rachelcooks.com/2019/02/11/lemon-pasta/
https://www.rachelcooks.com/2019/02/11/lemon-pasta/#commentsMon, 11 Feb 2019 10:30:00 +0000https://www.rachelcooks.com/?p=26102This one pan lemon pasta has some bright spring flavors in a cozy, one pan pasta that’s easy to make and even easier to eat. It’s the best of both worlds! I’m writing this post on a Sunday morning from a hotel room. We lost power early Wednesday morning after an ice storm in Michigan. […]

]]>This one pan lemon pasta has some bright spring flavors in a cozy, one pan pasta that’s easy to make and even easier to eat. It’s the best of both worlds!

I’m writing this post on a Sunday morning from a hotel room. We lost power early Wednesday morning after an ice storm in Michigan. We’re in the company of more than 100,000 other people and we’re expecting to be without power until Sunday or Monday. On top of that, my 8-year-old daughter has pneumonia and has been fighting a fever for over a week. It’s been getting up to 104 or 105 degrees on a daily basis.

I just want to take the pneumonia out of her little body, put it in mine, and tuck her into a nice warm bed in her own room. She’s exhausted from fighting a fever for so long, coughing non-stop, and not getting enough sleep. It’s hard to see and even harder that I can’t do much to help her besides give her lots of love, which of course we’re all doing.

Between snow days and sick days, she hasn’t been to school in two weeks. It’s insane. I think we’re all a little ready for spring, so I’m throwing this pasta into the mix and just pretending it’s spring with all these flavors.

It’s bright and fresh and tastes like spring, but it’s just hearty enough to warm us on these cold days. It’s easy to make too, which is necessary because I feel like all of Michigan is just kinda OVER IT. Take-out might be the first choice, but easy one pan meals are a close runner-up.

I originally made a version of this when I bought beet and dill bratwurst at a local market. It was a huge gamble, considering Ben doesn’t even like beets. The bratwurst was bright pink before I cooked it, but I hodgepodged a meal together with the crumbled sausage and finished it off with fresh lemon, dill, and red pepper flakes. I loved the combinations of the flavors and I knew I had to make a version to share with you guys as soon as I could.

I didn’t want to use beet and dill sausage in this lemon pasta because I figured that was pretty unique and probably difficult to find. If you can find it though, it will be super tasty in this! But otherwise, you can just use turkey sausage like I did in this recipe. I used a breakfast sausage, actually, because I like the mild flavor of it for this rather than the bolder flavors of Italian sausage.

This lemon pasta is another one of our favorites. The first time I made it, aside from the beet brats, I was really nervous Ben might not like it. It’s far from a traditional meaty red sauce, but the bright flavors have my heart over a traditional tomato sauce any day of the week.

If you don’t have asparagus or it’s not in season, this is also great with mushrooms, fresh green beans, or even Brussels sprouts.

It would be so delicious served with this homemade french bread from I Heart Naptime….there isn’t much that’s better than freshly baked bread.

If you’re using mushrooms or Brussels sprouts, I’d recommend sautéing them with the sausage and then removing them from the pan (you can take the sausage out too) and keeping them covered with foil in a bowl. When the pasta finishes cooking, stir them back in. This will prevent them from completely overcooking.

The green beans should cook in a similar amount of time as the asparagus if you like green beans crisp (I do!) but if you like them softer, add them in right away when you add the pasta so they have more cooking time.

]]>https://www.rachelcooks.com/2019/02/11/lemon-pasta/feed/8one-pan-sausage-lemon-dill-pasta-web (4 of 6)one-pan-sausage-lemon-dill-pasta-web (1 of 6)one-pan-sausage-lemon-dill-pasta-web (6 of 6)one-pan-sausage-lemon-dill-pasta-web (2 of 6)one-pan-sausage-lemon-dill-pasta-web (3 of 6)One Pan Lemon Pasta with Sausage, Asparagus, and DillFrench Toast Recipe – How to Make THE BEST French Toasthttps://www.rachelcooks.com/2019/02/04/french-toast-recipe/
https://www.rachelcooks.com/2019/02/04/french-toast-recipe/#commentsMon, 04 Feb 2019 10:30:00 +0000https://www.rachelcooks.com/?p=26073This French toast recipe is everything you want in a classic piece of French toast. Read all my tips and you’ll be making the best French toast you’ve ever had! Sometimes Ben makes quick French toast for the kids for breakfast on the weekends. He makes it with the whole wheat bread we always have […]

]]>This French toast recipe is everything you want in a classic piece of French toast. Read all my tips and you’ll be making the best French toast you’ve ever had!

Sometimes Ben makes quick French toast for the kids for breakfast on the weekends. He makes it with the whole wheat bread we always have on hand. I love that he does this for this for them, but I always decline to eat it myself.

Why? Well, because I’m a French toast snob, of course. Honestly, I usually eat a pretty healthy breakfast. It typically goes downhill from there, in terms of healthy eating, but that’s a different issue altogether. Not that French toast made with whole wheat bread is unhealthy, I just typically go gluten-free at breakfast. Except when I don’t. I’m very consistent like that.

But if I’m gonna eat French toast for breakfast, it’s gotta be the real thing. Soft, fluffy white bread, lots of cinnamon and vanilla. Bonus points for fresh fruit and good grass-fed butter.

My go-to bread of choice for this French toast recipe is Texas toast. Perfectly soft, and the classic square French toast shape. It’s unmistakable in appearance, and perfect in taste. It soaks up the eggs and milk perfectly and cooks in just the right amount of time.

Tip: Want to get a little fancier? Try sliced Italian bread, French bread, or even better, challah or brioche! Yum. Just keep in mind that cooking time might vary slightly based on the thickness of the bread.

So here’s the thing about French toast. I have a few pet peeves. I’m pretty easy going in general (maybe Ben would disagree), but when it comes to French toast, things just have to be a certain way. We already talked about the bread, but let’s talk about some other must-haves for the best French toast ever.

Components of the best French Toast Recipe:

BREAD

I know we already talked about this, but it’s so important. Get yourself some fluffy, soft, tender white bread. It matters. Texas toast, Italian bread, French bread, challah or brioche are all decent options. If you can get some really amazing, thick-sliced cinnamon-swirl bread, that’s also an amazing option.

EGGS + MILK

Don’t slack here, you guys. I don’t want you to see any components of the egg white or the egg yolks in this mixture. You must beat this together until it’s perfectly combined and uniform. Does it take an extra minute? Yes. Might your wrist or elbow get a little tired? Yes. You can deal. Otherwise you’re gonna end up with something that looks like a mini fried egg on the outside of your French toast, and no one wants that situation.

Vanilla

Put vanilla in your egg and milk mixture. The more the better, in my opinion, but this recipe outlines my recommended amount. Don’t use fake or imitation stuff – this is the time for pure vanilla extract. (For the record…there isn’t ever a time for the imitation vanilla extract.)

Cinnamon

Okay, time to get serious. Have you all made French toast where you mix the cinnamon into the egg mixture? And then you end up with little clumps of cinnamon, most of which end up getting stuck to the edges of your bowl instead of even going on the bread? This is not good and not what we want for the perfect French toast.

So this recipe does it a little differently. We’re not going to put cinnamon or sugar into the egg mixture. Instead, we’re going to dust the outside of the bread with it before we dip it in the eggs. It’s a genius tip that I can’t take credit for, unfortunately. I learned it from Lauren when I made her Chai French Toast Skewers. This dusting of cinnamon and sugar not only adds just the right amount of sweetness and spice to every single bite of French toast (no clumpy cinnamon here!) but it also creates an amazing caramelization on the outside of the French toast. It’s completely irresistible and a total game-changer.

French Toast Toppings

Now, I know this is a very personal matter. I recently tried Trader Joe’s vanilla bean maple syrup so lately I’m loving a drizzle of that plus a handful of fresh berries on my French toast. I grew up eating a mixture of butter and brown sugar on my French toast, and you really can’t go wrong with that, either. Maybe you like a strawberry sauce, or whipped cream, or just a light dusting of powdered sugar. I might have strong opinions about cinnamon and bread…but when it comes to toppings…make it your own! Go crazy or keep it simple, you’re the boss!

]]>https://www.rachelcooks.com/2019/02/04/french-toast-recipe/feed/5how-to-make-french-toast-web (6 of 7)how-to-make-french-toast-web (5 of 7)how-to-make-french-toast-web (2 of 7)how-to-make-french-toast-web (7 of 7)how-to-make-french-toast-web (1 of 7)how-to-make-french-toast-web (3 of 7)French Toast RecipeSuper Bowl Recipes – 21 of the Best Ideas for Game Day!https://www.rachelcooks.com/2019/01/30/super-bowl-recipes/
https://www.rachelcooks.com/2019/01/30/super-bowl-recipes/#commentsWed, 30 Jan 2019 10:30:00 +0000https://www.rachelcooks.com/?p=2613021 of the best Super Bowl Recipes for the perfect game day – or for just any ol’ Sunday night. Every night deserves good food! Someone recently asked if I was going to have people over for the Super Bowl. Answer: Nope, not this year. I was then asked if I was going to watch […]

]]>21 of the best Super Bowl Recipes for the perfect game day – or for just any ol’ Sunday night. Every night deserves good food!

Someone recently asked if I was going to have people over for the Super Bowl. Answer: Nope, not this year.

I was then asked if I was going to watch the Super Bowl, and the truth of the matter is that I probably won’t. Maybe I’ll watch the first hour of the football game, but a girl needs her sleep, you know? They replay all the best commercials on social media anyways, so I’m not missing anything.

Howevvvvvver, I did make you guys a list of 21 of the best Super Bowl recipes. And whether you watch the big game or not, these Super Bowl appetizers are sure to make your Sunday night quite a bit more delicious.

I have a wide variety for you on this list. Many are of the indulgent variety, but there are a few lighter and healthy bites on the list as well. Something for everyone! We have dip recipes, finger food ideas, recipes with BACON, crockpot recipes, recipes with guacamole (of course), some recipes that are a little heartier and more filling, and some that you’ll be able to munch on all evening long.

My favorites include the 7 layer dip (my videographer, who is mainly a vegan but made an exception for this recipe, said it was the best 7 layer dip that she has ever had). So clearly, you should be trying that one. I also loooove the bacon wrapped dates, which are a newer recipe and the homemade french onion dip is another favorite — and a lighter choice! I mean…if you disregard the chips you’re dipping in it, that is. Minor details, you know?

I’m excited to hear about your plans for the Super Bowl — are you hosting a party or laying low and going to bed early? If you make one of these recipes, make sure to tag it on social media with #RachelCooks so I can see it and reshare it!

Super Bowl Recipes

Looking for the perfect game day appetizer? Here are all the ideas you'll need. There are healthy recipes, and more indulgent recipes. Something for everyone

Total Time15 minutesYield 15 servings

7 Layer Dip Recipe

This isn't your ordinary 7 layer dip recipe - it has a couple unique layers that make it really stand out from the crowd. Make it for your next party and everyone will be asking for the recipe!

Zucchini Pizza Bites

Shrimp Tacos with Avocado, Mango and Pineapple Salsa

These Shrimp Tacos are a refreshing taste of the tropics thanks to the zesty avocado, mango and pineapple salsa. They're easy to make and are a hit for any party. The extra salsa is amazing on chips or sprinkled on a salad!

]]>These bacon wrapped dates are stuffed with fontina cheese and sprinkled with an insanely delicious brown sugar spice rub. They’re going to be the hit of your next party!

I’m going to be upfront with you guys. I just Googled “Super Bowl 2019″ to find out when it was, so I could share these bacon wrapped dates before the big game instead of after. I’m almost always a little behind the curve when it comes to trends (and apparently also sports), and I didn’t want to miss the boat this time.

Okay no really, if I’m reallllly being honest, I Googled Superbowl 2019” because this girl didn’t even know it was two words. Just keeping it real. Turns out the big day is February 3rd, which is right around the corner! So, not to state the obvious, but you need these bacon wrapped dates in your life.

This is another recipe that I squeezed in a quick photoshoot for on the day when I was trying to do way more than I had time for (that seems like most days though, doesn’t it?). It was the day of the infamous crispy chickpeas spill. I served this as an appetizer at a belated family Christmas party that finally happened in January (Christmas break colds and fevers are the worst!). These were a huge hit, and I have to say, the leftovers aren’t bad reheated for breakfast, either.

You can also prep these ahead and bake them immediately before serving, which is immensely helpful when hosting a party. I stuffed them with fontina because I loooove fontina. Also, if we’re keeping up the honesty, I wanted to use a firm cheese (as opposed to cream cheese or goat cheese) because I thought it would be easier, faster, and less messy to stuff these with a harder cheese.

Actually, I had my daughter help me make these (she’s 8 now…can you believe that?!). She had a blast doing this and it made less work for me…win-win.

About these bacon wrapped dates

If you haven’t had bacon wrapped dates before, you are missing out. The sweet, salty, and chewy situation is completely irresistible, and they pair so well with an ice cold beer. Like I mentioned, I stuff these with fontina, but you could use any number of cheeses. Goat, manchego, cream cheese, ricotta, cheddar, havarti…you really can’t go wrong. I’ve also seen them with an almond on the inside, too. Almonds will add great added crunch and will be really terrific with any of the cheese.

In my opinion, the brown sugar spice rub is what really makes these stand out. It drives that salty-sweet combination home and adds that extra something. The spices are pretty mild, so if you want something a little bolder, double all the spice measurements, keeping the brown sugar the same.

PS: This also happens to be a gluten-free recipe if you’re serving any gluten-free individuals!

]]>https://www.rachelcooks.com/2019/01/28/bacon-wrapped-dates/feed/3bacon-wrapped-dates-web (1 of 5)bacon-wrapped-dates-web (3 of 5)bacon-wrapped-dates-web (4 of 5)bacon-wrapped-dates-web (2 of 5)Bacon Wrapped Dates RecipeWhole30 Chicken Thighs Sheet Pan Dinner with Smashed Potatoes (30 minute meal)https://www.rachelcooks.com/2019/01/21/whole30-chicken-thighs/
https://www.rachelcooks.com/2019/01/21/whole30-chicken-thighs/#commentsMon, 21 Jan 2019 10:30:00 +0000https://www.rachelcooks.com/?p=26062This Whole30 Chicken Thighs sheet pan dinner is an entire flavorful, healthy, and easy to make meal on one single sheet pan! Whole30 or not, make it tonight! I’m so excited to share this recipe with you guys! I didn’t intentionally set out to create this as a Whole30 compliant recipe, but as I was […]

]]>This Whole30 Chicken Thighs sheet pan dinner is an entire flavorful, healthy, and easy to make meal on one single sheet pan! Whole30 or not, make it tonight!

I’m so excited to share this recipe with you guys! I didn’t intentionally set out to create this as a Whole30 compliant recipe, but as I was developing the flavors and ingredients, I realized…hey, this is Whole30 compliant! I know January is a big month for Whole30, so I decided to get it out to you guys ASAP! Regardless of if you’re doing a Whole30 or not (I’m not!), this recipe is a total winner.

And….it’s all made on one pan. That’s what I do best, you know? Avoiding extra dishes at all costs.

About this Whole30 Chicken Thighs Sheet Pan Meal

The evolution of this recipe began with chicken thighs with a little fresh chimichurri on the top, but as much as I love a good chimichurri, sometimes it can be bold and overpowering. It also can appear intimidating at first glance for people that maybe aren’t as comfortable in the kitchen (although, it really isn’t).

I decided to take some of the flavors of a classic parsley and lemon chimichurri and make them into a little rub for the chicken. I added Dijon and garlic powder to kick the flavors up a notch, too. Putting the good stuff on as a rub and not as a sauce when it’s done cook allows the flavors to soak into the chicken as it cooks. To brighten it up and add freshness at the end, I finish this recipe with a squeeze of fresh lemon juice and a sprinkle of fresh parsley.

Tip: Love garlic? Ben doesn’t, so I often opt for garlic powder over fresh garlic, but 1-2 cloves of minced garlic would be great in this recipe in place of the garlic powder.

Not that it’s uncommon for me to do this, but I was definitely eating this for lunch on the day I photographed it. I’m not sure it was even noon. Sometimes I even sit on the floor of my studio and eat, but I think I waited to start eating until I was back downstairs and had put the stuff I wasn’t going to eat into the fridge.

I’m a bit of a crazy person about food safety, and by the time I finish photographing something, it’s about time for it to chill out in the fridge, you know?

This is a great meal for the meat and potato lovers in the crowd. The smashed potatoes get perfectly crispy on the outside, but are soft and silky on the inside. Based on the popularity of my Parmesan roasted green beans, I thought they’d be a great vegetable to round this out and make it a complete meal.

You’ll see this in the recipe directions, but they get added part way through the cooking time. They don’t take long to cook at all and you don’t want to overcook them.

Tip: While the potatoes are cooking in the microwave, prep the parsley mixture/rub for the chicken and put the chicken on the sheet pan (don’t forget to also preheat your oven!). While the potatoes and chicken cook in the oven, you’ll have plenty of time to prep the green beans. I know the recipe looks long and complicated at first glance, but it really is quite simple and quick.

If you love sheet pan dinners as much as we do, make sure to also check out these:

]]>https://www.rachelcooks.com/2019/01/21/whole30-chicken-thighs/feed/3sheet-pan-chicken-thighs-crispy-smashed-potatoes-web (2 of 6)sheet-pan-chicken-thighs-crispy-smashed-potatoes-web (3 of 6)sheet-pan-chicken-thighs-crispy-smashed-potatoes-web (4 of 6)sheet-pan-chicken-thighs-crispy-smashed-potatoes-web (6 of 6)sheet-pan-chicken-thighs-crispy-smashed-potatoes-web (1 of 6)sheet-pan-chicken-thighs-crispy-smashed-potatoes-web (5 of 6)Whole30 Chicken Thighs Sheet Pan Dinner with Smashed PotatoesBrussels Sprouts Salad Recipe with Crispy Chickpeashttps://www.rachelcooks.com/2019/01/16/brussels-sprouts-salad-recipe/
https://www.rachelcooks.com/2019/01/16/brussels-sprouts-salad-recipe/#commentsWed, 16 Jan 2019 10:30:00 +0000https://www.rachelcooks.com/?p=25978This Brussels Sprouts Salad Recipe with Crispy Chickpeas is simple perfection. It’s a fresh and flavorful side dish that’s easy to prepare and goes great with fish or chicken. As promised Monday, this is the Brussels sprouts salad with the ill-fated crispy chickpeas from Monday. It’s one of those recipes that is simple and elegant […]

]]>This Brussels Sprouts Salad Recipe with Crispy Chickpeas is simple perfection. It’s a fresh and flavorful side dish that’s easy to prepare and goes great with fish or chicken.

As promised Monday, this is the Brussels sprouts salad with the ill-fated crispy chickpeas from Monday. It’s one of those recipes that is simple and elegant without being fussy or containing 50 different ingredients. The Brussels sprouts hold up well to the dressing, making it great for easy meal prepping and planning ahead.

I’m still trying to get my life organized after Christmas (umm…our decorations may or may not still be up…can someone please come take them down for me?). Healthy eating is hit-or-miss as usual, but I’m all about balance and moderation, so we’ll just pretend it’s on purpose.

Salads like this make it a little easier, though. It’s easy to make and it keeps well in the fridge for at least a few days, so it’s great to have on hand. It’s also easy to dress up with other ingredients I have in the fridge (chicken, avocado, cheese, etc), so it is helpful when I’m trying to be a little more “hit” and a little less “miss” when it comes to staying on track with nutritious, healthy meals.

As a bonus, if you need it to be for any reason, this Brussels sprouts salad recipe is dairy-free, gluten-free, vegan, AND nut-free. And you could make it Whole30 compliant and paleo, too, if you want.

Tip: If you’re unsure how to slice the Brussels sprouts, this is a helpful guide. You can also do it in your food processor with the slicer blade.

Make this Brussels Sprouts Salad Recipe your own:

Dairy-Free: Follow the recipe as written.

Gluten-Free: Follow the recipe as written. It would also be great with some shredded or chunked Parmesan cheese, or toasted pine nuts.

Vegan: As written!

Nut-Free: As written! You’ll love those crispy chickpeas to give you that great crunch that you get with nuts.

Whole30: Skip the chickpeas, use toasted pine nuts. Make sure to choose a compliant Dijon mustard for the dressing.

Paleo: Again, skip the chickpeas, use toasted pine nuts.

Make it a hearty meal: Add turkey, chicken, or add more chickpeas. This salad would also be fantastic with diced avocado for a touch of decadent creaminess.

I don’t have a whole lot more to say about this one, guys. It’s a great salad…and you should try it!

]]>https://www.rachelcooks.com/2019/01/16/brussels-sprouts-salad-recipe/feed/2Brussels-Sprouts-Salad-Crispy-Chickpeas-Web (4 of 5)Brussels-Sprouts-Salad-Crispy-Chickpeas-Web (2 of 5)Brussels-Sprouts-Salad-Crispy-Chickpeas-Web (5 of 5)Brussels-Sprouts-Salad-Crispy-Chickpeas-Web (3 of 5)Brussels-Sprouts-Salad-Crispy-Chickpeas-Web (1 of 5)Brussels Sprouts Salad Recipe with Crispy ChickpeasCrispy Chickpeashttps://www.rachelcooks.com/2019/01/14/crispy-chickpeas/
https://www.rachelcooks.com/2019/01/14/crispy-chickpeas/#commentsMon, 14 Jan 2019 10:30:00 +0000https://www.rachelcooks.com/?p=25979Crispy Chickpeas are the perfect salty snack that’s packed with protein! They’re also great on salads and sprinkled on top of soup. Remember that time I dropped an entire bright red cocktail on my white carpet in my studio? And then dropped it again in the kitchen? Well, here’s another fun story… I was making […]

]]>Crispy Chickpeas are the perfect salty snack that’s packed with protein! They’re also great on salads and sprinkled on top of soup.

Remember that time I dropped an entire bright red cocktail on my white carpet in my studio? And then dropped it again in the kitchen?

Well, here’s another fun story…

I was making these crispy chickpeas. It was an afternoon when I was trying to get far too much done. My parents and my sister and her family were coming over for a belated Christmas celebration. They had been sick, and then we were sick, and we were celebrating Christmas over a week later than we had originally planned.

I had made my banana chocolate chip cake for dessert and decided to reshoot the photos since they were old and needed to be redone. I was also making bacon wrapped dates which I decided that I had to share with you guys because they’re so dang good (that recipe will be coming soon), so I squeezed in a shoot for those too.

And then there was this Brussels sprouts salad I wanted to get done. I had bought the Brussels sprouts almoooost too long ago and I had kept putting off the task because I had a cold that had kicked my butt and just getting the basics done was difficult enough. So I thought, why not squeeze that into the two hours before they get to our house? The salad is topped with these yummy crispy chickpeas, but they’re also great on their own…so sure, why not shoot photos of these separately too?

And peeling chickpeas…that’s an easy task that’s not at all monotonous and time consuming (please sense my sarcasm) so it totally makes sense to do this all, right? There was a glass of wine waiting for me at the end of the tunnel!

I got the chickpeas peeled and then scooted them into the oven while I began to prep the salad. As you’ll see in this recipe, you’ll want to give the pan of chickpeas a little shake every ten minutes or so while they bake, so that they crisp up evenly. So here’s the thing. Make sure you have a good grip on that pan, k? Don’t be like me.

I was shaking the pan, lost my grip on it, and dropped it. Of course I wasn’t doing this on the countertop…I was doing it with the oven door three-quarters of the way open, in the oven. Again…don’t be like me.

The chickpeas fell into the crack where the oven door meets the oven. So instead of falling into the oven (actually really glad about that) or falling onto the floor, they fell into this crack, and then subsequently into the drawer under my oven. The “warming drawer.” Does anyone use this drawer for its intended job? Or do you all store your grilling tools in it like I do?

So into the drawer go all my chickpeas…the chickpeas that I peeled one-by-one. At this point, I’m faced with a dilemma. Do I restart completely? Or do I scoop these out of the not-so-clean under the oven drawer, and continue roasting?

Clearly I went with the second option, because I didn’t have time to spare! So, I’ve made these before (also made cinnamon roasted chickpeas), and I took the chance and ate one for quality control, but other than that, these starred in their photoshoot (photoshoots, actually, because I still used them for the salad photos, too) and then went in the trash. And for the record, I picked them off the salad and ate the salad, but I didn’t serve it to my family.

That turned into a pretty long story! Anyone still with me want to talk about this tasty crispy chickpeas?

How to Make Crispy Chickpeas:

This is a pretty basic recipe that uses olive oil, salt, pepper, and garlic powder. You can obviously have fun with flavors with these, but I kept them fairly simple since they were intended as a salad topping.

Roasted chickpeas get delightfully crispy and are a great snack for when you’re craving something crunchy and salty.

After having made these quite a few times, I have a couple tips for the best success and highest levels of crispiness.

Tips for the crispiest chickpeas:

Peel them. I know, it’s a pain. It’s worth it though. Rub them between two paper towels — that will get a lot of the peels off, and then just tackle the rest one by one. It’s monotonous but it’s also oddly satisfying popping those little buggers out of their peels.

Dry them. Dry them well with a paper towel or a non-linty (and clean) kitchen towel (tea towels work well). You can also spread them on a towel and let them air dry for 30 minutes or an hour.

Roast, shake, roast, shake, etc. The longer you cook these, the crispier they will get. Carefully shake the pan every 10 minutes to ensure they roast evenly.

]]>https://www.rachelcooks.com/2019/01/14/crispy-chickpeas/feed/4Crispy-Chickpeas-Web (3 of 5)Crispy-Chickpeas-Web (1 of 5)Crispy-Chickpeas-Web (4 of 5)Crispy-Chickpeas-Web (2 of 5)Crispy-Chickpeas-Web (5 of 5)Crispy ChickpeasPizza Chicken – One pan, 5 ingredients!https://www.rachelcooks.com/2019/01/09/pizza-chicken/
https://www.rachelcooks.com/2019/01/09/pizza-chicken/#commentsWed, 09 Jan 2019 10:30:00 +0000https://www.rachelcooks.com/?p=25892This easy five ingredient, one-pan pizza chicken is a weeknight lifesaver. It’s an easy crowd-pleaser of a dinner! I know pizza and January healthy eating aren’t exaaaaactly synonymous but I’ve never been one to follow the trends. Well, sometimes I follow trends but I’m usually at the very least six months behind the curve. I […]

]]>This easy five ingredient, one-pan pizza chicken is a weeknight lifesaver. It’s an easy crowd-pleaser of a dinner!

I know pizza and January healthy eating aren’t exaaaaactly synonymous but I’ve never been one to follow the trends. Well, sometimes I follow trends but I’m usually at the very least six months behind the curve. I do, however, believe in balance and today that balance appears in the form of dressing up a chicken breast and making it taste like pizza.

I also believe in easy recipes and eating them in January. And February…and March…and April…you get the point. Not only is this pizza baked chicken a five ingredient recipe, but it’s also made in only one pan. It’s ridiculously easy and it has become a quick go-to recipe in my home, and I know you’re going to feel the same way about it.

About this Pizza Chicken:

The sauce that the chicken bakes in is a mixture of pizza sauce and diced tomatoes. You’ll mix those together right in the baking dish, add the chicken and bake. Right before it’s finished, the cheese and pepperoni goes on. We love to eat this with some cheese ravioli or pasta, but if you’re more into the January healthy eating mindset (go you!), it would be amazing with zucchini noodles, or just on its own served with a side salad. I recommend some great roasted broccoli to serve alongside of this.

The sauce keeps the chicken nice and moist (sorry to use that word, but there’s no way around it). The cheese and pepperoni make this feel like a serious treat, but in reality it’s still pretty balanced, healthy eating.

Make this Pizza Chicken your own:

Make it dairy-free: Umm…just leave the cheese off, k?

Make it low-carb or keto: You’re in luck, if you pick a low-carb pizza sauce, it already is.

Make it Whole30: Leave the cheese off and choose compliant pizza sauce and pepperoni.

Add more vegetables: ALWAYS! Chop some spinach and stir it into the sauce. Or you could top the chicken breasts with a vegetable instead of pepperoni. Try sauteing some mushrooms and adding those! There are always good ways to add vegetables. I also love this served with zucchini noodles or spaghetti squash.

Make it faster: I haven’t tested it, but if you used chicken tenders or butterflied your chicken and put it in a slightly larger pan, you could probably cut down on the cooking time.

Can’t wait to hear what you guys think of this one! I might just make it again tonight…

]]>https://www.rachelcooks.com/2019/01/09/pizza-chicken/feed/5baked-pizza-chicken-5-ingredient-600 (2 of 6)baked-pizza-chicken-5-ingredient-600 (3 of 6)baked-pizza-chicken-5-ingredient-600 (4 of 6)baked-pizza-chicken-5-ingredient-600 (1 of 6)baked-pizza-chicken-5-ingredient-600 (6 of 6)Pizza Baked ChickenLe Creuset Stoneware Rectangular Dish, 10.5 by 7-Inch, CaribbeanThermapen Mk4Instant Pot Beef Stew Recipehttps://www.rachelcooks.com/2019/01/02/instant-pot-beef-stew/
https://www.rachelcooks.com/2019/01/02/instant-pot-beef-stew/#commentsWed, 02 Jan 2019 10:30:00 +0000https://www.rachelcooks.com/?p=25891Cozy, comforting, and made so quickly and easily under pressure, this Instant Pot Beef Stew is going to become an instant favorite. Happy 2019, friends! I can’t believe another year has passed, but here we are. I hope you all had a wonderful holiday season with your friends and families. I hope it was restful, […]

]]>Cozy, comforting, and made so quickly and easily under pressure, this Instant Pot Beef Stew is going to become an instant favorite.

Happy 2019, friends! I can’t believe another year has passed, but here we are. I hope you all had a wonderful holiday season with your friends and families. I hope it was restful, relaxing, and full of joy. And full of fantastic food, of course!

I’m also curious if you’re making any resolutions this year! I’m not typically a resolution person. As cliché as it sounds, I prefer to improve myself all year rather than waiting for January 1st. It’s obviously not always successful, but if I see room for improvement, I do my best to take action immediately. I also know my personality and can be realistic enough to know that if I make a resolution and don’t keep it (and let’s be real…how often are they kept?), I’ll be hard on myself and I don’t need an unnecessary reason to do that.

With all that said, I’d love to hear if you make resolutions…and even better, how do you keep them?

If I was going to make a resolution, I think I’d resolve to meal prep and meal plan more. I feel like if I could master that, it would carry into other areas of my life. If I had meals planned and prepped, I think I’d eat healthier, maybe be less stressed….etc.

If I was meal planning, I’d definitely be adding this Instant Pot beef stew into my rotation. Well, I will anyways, because it’s delicious. And so easy to make. You get that tender, cooked all day, fall-apart beef in a fraction of the time, thanks to the pressure cooking method.

About this Instant Pot Beef Stew Recipe:

Like many of my recipes, this one is completely adaptable to your diets and tastes. It’s great as written, but you can definitely tweak it to make it yours. I start by tossing the meat with my homemade beef stew seasoning, give it a quick brown using the saute function of the Instant Pot (this adds so much flavor!), and then you basically just dump everything else in. It’s so easy!

How to make this a Whole30 Instant Pot Beef Stew Recipe:

This is easy! You’ll leave the flour out of the seasoning mix, and only use 1 tablespoon of the seasoning mix instead of 1/4 cup. Brown the meat as directed in the recipe. When it’s all done cooking, thicken as desired with arrowroot powder instead of cornstarch.